内容提要

Abstract

中国食疗文化源远流长，经历千百年的陶冶，由最初的医食同源发展到当今的“寓医于食”的药膳食疗体系，浸润着中国人对食材食性、药材药性的深刻理解，推动着传统医药、食疗养生和饮食文化的传承、创新发展。

The Chinese culture of dietary therapies is long-standing and well-established.After thousands of years of development, dietary therapies are evolved from “food and medicine sharing the same origin” at the initial stage to a medicinal dietary system of “treatment through proper diets” in modern times, reflecting the deep understandings of the Chinese people on food materials and properties as well as medicinal materials and properties, and thus promoting the inheritance, innovation and development of traditional medicine, dietary treatment and healthcare, and food culture.

作为《汉英对照中国中医独特疗法大全》丛书之一的《饮食疗法》分册，阐述了中医食疗的发展史略、理论基础、食物性味与功效，以及药膳、药饭、药粥、药酒、药茶、药糖、脏器等疗法，介绍了各种食材、药材的选配与炮制、烹调与制作技法，以及具有防治各种疾病和滋补强身、延年益寿等功效的760余首食疗方，是从事中医药疾病防治、养生康复等工作必备的工具书，也是中医院校师生及其爱好者重要的学习参考书。

Chinese Dietary Therapies Volume, as a volume of the collection series of Unique Therapies of Chinese Medicine (Chinese-English Version), provides a brief introduction to the development history and theoretical foundation of dietary therapies as well as the flavors, properties and functions of different kinds of food. To be specific it covers medicinal dietary therapies, medicinal staple food therapies, medicinal porridge therapies, medicinal wine therapies, medicinal tea therapies, medicinal sugar therapies and organ therapies; it also introduces the techniques of selecting,processing and cooking of different food ingredients and medicinal materials as well as more than 760 dietary therapies with the functions of preventing and treating various diseases, tonifying and strengthening the body as well as prolonging life. It is an indispensable reference book for those who are involved in TCM prevention and treatment of diseases as well as TCM health preservation and rehabilitation, and it is also beneficial to the students and teachers in colleges or universities of TCM as well as to TCM amateurs.